If you bought the whole chickens I told you about last week, you could have had this with the LEFTOVER chicken. I baked a whole chicken in the oven, sprinkling it with Sycamore Hill Farms SOUTHERN SEASONING. This stuff is just awesome. I am almost convinced that it would make liver taste good! We actually order this from www.shf.us.com. From the leftover chicken, I cut it up and made the above Cheesy Chicken and White Bean Enchilada. Please note that I am not a professional food photographer and the only reason these leftovers are on a plate is because I am giving them to my daughters boyfriend to take home. I topped ours with sour cream and salsa. I couldn't put that on his. These enchiladas are so good I considered them to be blogworthy! So, give them a try and let me know how you like them...but don't tell your family they are actually a Weight Watcher recipe at only 4 points each. You will never believe it!!
Chicken & White Bean Filling:
1 tsp. olive oil
1/4 cup minced onion
2 cloves garlic, minced
1 can (4.5) oz. chopped green chiles
14.5 oz. can Navy beans or Cannellini beans
8 oz. cooked chicken, cut up
1/3 cup water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 T flour
1 cup chicken broth
7 oz. chopped green chiles
2 jalapenos, chopped ( I used jarred)
salt
1/2 cup sour cream
3/4 cup reduced fat Mexican cheese
8 Fat-Free tortillas
Preheat over to 375 degrees.
In medium saucepan, heat olive oil on low. Add onions, garlic and saute until soft about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Green Chile Enchilada Sauce:
In large saucepan, melt butter. Add onion and cook until onion softens, about 3 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly wisk in chicken broth. Wisk until smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chilis, jalepenos and salt to taste. Cook another minute and remove from heat. Stir in sour cream.
Spread about 1/4 cup of the enchilada mixture on bottom of 9x13 pan. Fill each tortilla with 1/3 cup of chicken mixture and place seam side down in pan.
Pour enchilada sauce on top and top with cheese. Top with aluminum foil and bake 20-30 minutes, until hot and cheese melts. Top with scallions if desired.
You will think you went to a mexican restaurant and you made this with your leftover $.59/lb chicken!
Don't forget to buy your chicken leg and thigh quarters for $.47/lb at Food Lion this week. I will post a Mediterranean Chicken recipe next week. This is my daughters favorite!
